Meet Chimmy

Bringing the Happy to the Aussie Table.

Hi, I'm Gee, and if you've ever tasted proper chimichurri, you already know why I'm doing this.

I’m Brazilian, and like our neighbours in Argentina, I grew up with chimichurri on the table. We put it on everything from grilled meat, roast chicken, roasted vegetables, mixed through salad dressings, or drizzled over fresh bread while something was still cooking on the BBQ. It was never just a sauce. It was the flavour that brought savoury food to life and part of our culture.

I moved to Australia in 2015 and brought that habit with me. I'm not a chef, but cooking has just always been my thing. My meditation. And for me, food has always been about more than what's on the plate. It's where people gather, where conversation happens, where you forget about everything else for a bit. Doesn't matter where you're from or what's going on in your life, a good meal has a way of making none of that matter for a while.

Every barbecue I hosted in Australia, chimichurri was the thing people asked about. Where can I buy this? Can I take some home? That kept happening for years. But the idea for Chimmy didn't come until 2025.

The Gap I couldn't Ignore.

I did what any slightly obsessed person would do. I bought every chimichurri available in Australia and tasted them all.

The dry herb packets rely completely on the customer getting the ratios right, using good olive oil, the right vinegar. Most don't. The result is forgettable and that's a shame, because it's not the sauce's fault. The ready-to-eat jars were worse. Cheap oils, herbs oxidised for months, preservatives doing the heavy lifting. Nothing like the real thing.

For a sauce this versatile and this good, Australia deserved a proper option.

So I created one.

I partnered with South Australian farmers to source premium dehydrated herbs (chopped, not ground) along with cold-pressed extra virgin olive oil and premium red wine vinegar, pre-measured in the exact ratio that makes it sing. A glass jar of vibrant herbs. A liquid pouch ready to go. You mix it fresh when you need it. Real flavour, no preservatives, no seed oils, no shortcuts.

I left my corporate career where I spent the last 5 years in a senior sales role at the biggest food delivery company in the world, and backed myself. I invested my savings, built a small production setup in Adelaide, and started testing with friends, friends of friends, and markets. The feedback was always the same: once people tasted it, they wanted it on everything. Chicken. Roast veggies. Eggs in the morning. Pasta. Salad dressings. Anything savoury.

Which is exactly how it's always been used at home.

That was the start. These days you'll find Chimmy on shelves across Australia, but it's still built exactly the way it started: real ingredients, no shortcuts by myself here in Adelaide.

What this is really about.

Chimichurri is one of the most versatile and underrated sauces in the world. Its bold, herby, tangy, vibrant, and more versatile than most people realise. Chimmy is my way of sharing a little of where I come from and my passion. The South American approach to food: generous, unfussy, built around bringing people together.

You don't need a plane ticket. You just need something worth cooking.

No more boring meals. If it's savoury, Chimmy makes it better. That's the whole idea.

Gee 🧡💚